Khasi Food and two khasi recipies -- – a magic of spices and pure nature

by Tandrima Chattopadhyay
13 Nov 2017

Khasi Food and two khasi recipies -- – a magic of spices and pure nature


It was an evening of end May at Shillong and we thought of having a stroll through the alleys of the Police Bazar. Just in the entrance, on the right hand I noticed a hoarding written—TRATTORIA. Actually, I noticed that place because of some delicious smell, coming from that direction. It was a pure and authentic Khasi Restaurant. Without thinking for a second time we straight go inside it to find a cosy and decorated food joint with a smiling man at the counter. It is Richie, an enthusiastic and energetic man who actually guided us thoroughly in choosing Khasi food there.

               Elegant and beautiful Lasarabha runs this restaurant with her brother Richie. She looks into everything from cooking to serving to the customers. Richie advised us to have a Khasi Platter to taste the variety of the Khasi Food. Let us explore the picture below---

Phankhleh – The ticked picture is a mixture of mashed potato with local herbs.

Tungtap --- Fermented fish is cooked with garlic, chilli and a rare spice called Jaiur (winged prickly ash seeds) commonly known as Szechuan Pepper. I have never tasted anything like this before—a combination of hot and sour taste with a pungent smell.

Pudina--- simple mint chatney.

Daineiiong or Daisboh --- Lentil or Indian Dal.

Dohjem—It is a pork preparation, taking pork meat from different parts of its body except head.

Dohkhlieh --- This is a speciality dish cooked with various parts of a pig’s head-- like ear, tongue, cheek etc.

Dohneiihong --   Pork cooked with black sesame. A must try when in Meghalaya.

Dohshieng--- Pork meat ball.

Jadoh ---Rice cooked with pork fat and some indigenous spices of the Khasi tribe.

Mixed Veg 

Apart from this platter Richie served us Doh Blang  , a dry mutton preparation. He also taught me its recipe.

How to cook Doh Blang :

Ingredients: Mutton, Onion, Ginger, Garlic, Turmeric, Pepper, Gram Masala, Meat Masala.

Cooking :  

·         First, Mutton should be cleaned and dried thoroughly.

·         Put roughly ground onion, garlic and ginger in hot oil in a pan and mix well.

·         Add turmeric, salt, pepper, garam masala and meat masala together in it and sauté till the oil separates.

·         Now add mutton pieces and mix well with the fried masala and oil.

·         Add very little water and let it cook till the meat becomes tender.

·         Sprinkle a few grated gingers on the dish and serve hot.

Another dish which I savoured with much pleasure is Chicken Neiiong and this recipe I got from Cherrapunji Holiday Resort Manager. I tried it at home and am giving the recipe here to let you surprise your family and friends with this unique preparation.

Chicken Neiiong

This recipe is unique as black sesame is used in this preparation.


Black Sesame – 50 gm. (put in a dry tawa and roast till a smell comes out, grind into a paste )

Chicken – 1 kg.

Onion – 250 gm (paste)

Garlic – 50 gm (paste)

Ginger – 50 gm (grated)

Green Chilli – 4/5 pieces (paste)

Garam Masala, Cumin Masala, Red Chilli powder, Pepper Powder, Turmeric --- as required.

White oil – 3 tb sp.

How to cook:

1.       First, put oil in a pan, heat it then put the onion-garlic-chilli paste and fry it.

2.       Add all masala powder as required and add salt.

3.       Now mix the thoroughly cleaned and dried chicken pieces to this masala paste.

4.       Sauté in a medium flame till the oil separates. (10-12 mins)

5.       Add the sesame paste and sauté for 5 mins.

6.       Add 2 cup water to this and cover the pan with a lid.

7.       Let it boil for in a low flame and sauté it in between.

8.       Check the meat whether it is tender, switch off the oven.

9.       Finally, sprinkle grated ginger and serve with rice or roti.


                  Local shop 

Naga Chilly or Bhoot Jhala – First time I tasted it years back in Kolkata and I am fascinated about this Chilly from then. It is deadly hot, but it has a flavour of Ghee which makes it unique. Surprisingly we couldn’t find it at Police Bazar. But got a very good variety of it at Nongpoh on our way back to Guwahati. Don’t forget to have some as your personal collection. You can always grow some plants at home from these seeds. A fantastic way to enliven your memories of travel. I always do that.

   Bhoot Jhala

You can buy fresh bamboo shoot and Sophie fruit from this bazaar.


One thing a traveller in the North-East India must explore is the Assamese style of eating pan or betel leaf. They call it Khoya in Meghalaya, it includes--- Betel leaf, Tender betel nut and lime (chuna) but the style of chewing is different.



 Now plan your tour to Shillong and don't forget to explore the variety of Khasi delicacy there.